The Flour Matrix

The Flour Matrix

The key to preparing gluten-free foods is that ingredients must not come into contact with any foods containing gluten. Contamination can occur if foods are prepared on common surfaces, or with utensils that are not thoroughly cleaned after preparing gluten-containing foods. Keep in mind that just one crumb of wheat can be toxic to a person with celiac disease!

—Judy Mayer DTR

Guidelines for cooking and baking gluten/wheat-free recipes

The following guidelines can help you keep a gluten-free kitchen. Some of these steps may seem extreme, however, gluten can be a powerful allergen for people with Celiac Disease. Serious reactions can occur including anaphylaxis. So, tread on the safe side for yourself, family and friends.

Mark "Gluten-Free" on containers, baking pans and other designated kitchen tools to help keep you from cross-contaminating them.

Only use a flour sifters and containers designated for gluten-free flours. Never share or stray with other flours.

Any utensil that has touched gluten-containing food should not be used in the preparation of gluten-free foods.

Pasta leaves a residue and is therefore difficult to remove completely. It’s a good idea to have separate colanders: one for gluten-containing pastas and one for gluten-free pastas.

To ensure that gluten-free food remains uncontaminated, use aluminum foil to cover any cooking or baking pans, cookie sheets or other baking surfaces. If you prefer to cook directly on the pan, make sure you designate one (or several) for gluten-free purposes, never allowing gluten containing ingredients.